Chinese Food
Orange peel chocolate guguguhoff pound cake kouglof
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The recipe, Xiong guyuzi's decoration techniques for cake and dessert, is slightly adjusted. One 6-inch model or two 4-inch models for guguhoff model
Cooking ingredients
Cooking Steps
Step1:Cut part of orange peel into shreds (for decoration) and part of orange peel into dices. Add 5g water, 5krum and 10g sugar. Microwave for 1min under medium heat. Separate orange peel from diced orange pee
Step2:Butter softens to the softness of salad dressing. Stir well. Add sugar. Stir well
Step3:Whisk the whole egg evenly. Pour the whole egg liquid into the butter in 4 times. Add the next time after the egg liquid is completely absorbed
Step4:It doesn't matter if there is a slight oil-water separatio
Step5:Sift in baking powder and low gluten flour. Stir until there is no dry powder
Step6:Add chocolate chip
Step7:Add orange peel, diced orange peel and shreds for future us
Step8:Mix evenl
Step9:Do not over mi
Step10:Kouglof molds are easy to mold after a layer of butter and then a layer of flou
Step11:One 6-inch mold or two 4-inch molds. This time, two 4-inch molds were used to add batter. The middle part was plastered into a concave shape (the middle part would be raised during baking)
Step12:Preheat the oven 170 degrees. Bake one 6-inch mold for 4045 minutes. Bake two 4-inch mold for 30 minutes
Step13:The bottom middle will be slightly raised when baking. It can be flattened with a serrated knife
Step14:Chocolate chopped and melte
Step15:Cooling to a certain consistency after meltin
Step16:Chocolate on top of cak
Step17:Sprinkle the crushed almonds with roasted aroma. Decorate with roasted almonds, pistachios and orange peel. Refrigerate to make chocolate solidif
Cooking tips:There are skills in making delicious dishes.
